Tonight, my husband and I were invited (by Dhru of WLIR) to attend a book launch party hosted by Donna Karan at the Urban Zen Foundation. The book is called Clean and it’s written by Alejandro Junger, M.D. I haven’t read the book yet, but I picked up a copy tonight. While flipping through it once we came back to the hotel room, I saw some recipes in the back for animal product-based meals – darn. I know Dr. Junger is a fan of Raw/Living foods (yay!), and he has some recipes for Raw beverages, soups, etc in his book. I really can’t say much more about the book because I haven’t read it yet (I plan to while on this trip). And, although I’m unhappy about recipes that include animal products, it’s possible that the book can serve as a bridge to some healthier eating (including some vegan and raw food) for people who are completely oblivious to alternatives to the Standard American Diet.
June 5…. the start of season two of Whale Wars with Paul Watson (of Sea Shepard) and his crew trying to save whales. Last season was amazing and I expect this one to be the same. Seeing whales hunted makes my blood boil and I’m thankful that Paul and his crew are out there trying to save as many as they can. Check out the following clips.
Must See Documentary – June 2009 – (view trailer here) – Our nation’s food industry gets exposed in this exciting new documentary. I can’t wait to see it!
For those of you who have followed my blog for a long time, you know about my insane love affair with organic watermelon (read more here and here). Basically, when it comes to organic watermelon… I have a problem. The addiction is intense. Quite honestly, I can’t make myself stop!
I could go on and on about how happy I am to be a part of this very cool program… but, you don’t have to take my word for it. Here are a couple of testimonials from other super happy customers.
I did it! I went to the other side. I bought a Mac. I’ve been wanting to be in the group with the seemingly “cool” kids for some time now, but I kept putting it off. However, I couldn’t put it off anymore. My productivity is suffering and it’s time to upgrade. My reason for going to the Mac was because I’m a Raw foodie and the symbol for Mac is an apple. Hehehe… JUST KIDDING!
For the past many years, I’ve relied on my trusty Sony Vaio laptop. It’s had some issues but because I bought the extended warranty, I was covered when it acted up. I originally bought a slim laptop (vs. a desktop) because I was working in a corporate setting and I needed this for portability reasons, using in bed when working late, etc. But, it’s small. The screen is small. And, since I’m no longer working in that environment and I’m usually at home, it made sense to get a desktop. Even though my laptop is falling apart, I will still use it for travel so it’s not going into permanent retirement… only semi-retirement.
I’m on cloud nine for a while (a long while I suspect). I can wait until it arrives later this week. I know, I know… it’s only a computer. But, I expect GREAT things from this new addition to our family.
I suspect there will be a learning curve, but I’m not sure how intense. As most of you know, I have a BlackBerry (I frequently use this for email – talk about a life changing device for me!). From what I understand, I need to buy some software in order to back up my BlackBerry on my new iMac. Still need to figure all that stuff out. I’m also curious as to how people like Safari? How are the other programs?
Anyone have any advice or feedback?
One of the ways I make my Raw vegan lifestyle easy is by utilizing my freezer. By doing this, I’m able to make foods in advance and nothing goes to waste. The following are things I think about when freezing Raw food.
1) What packaging (or container) will I freeze my Raw food in?
There are two types of packaging/containers I use for freezing: glass or plastic bags. When I freeze soups, nut/seed butters, hummus, dips, nut/seed milks, or dressings, I use glass mason jars. And, to make the freezing process even better, I use my FoodSaver to suck out all of the air (they have an attachment for glass mason jars available for purchase). I even do this sometimes for food I keep in the refrigerator, even though it means using the FoodSaver every time I open the jar to eat some. It really helps to keep the foods extra fresh and delicious!
When I freeze dehydrated goodies such as pizza crusts, crackers, quiche crusts, nuts/seeds, dried fruit, or when I freeze desserts or pate, I tend to use the FoodSaver bags (yes, they’re plastic, but using the plastic can be helpful at times and necessary for things like quiche crusts, pizza crusts, desserts, and frozen bananas). Here, I use my FoodSaver to suck out as much air as possible, and, depending on the food, I’ll sometimes suck out all of the air and sometimes I suck out most of the air (being careful not to crush the food). That being said, I have used glass mason jars to store crackers and dehydrated nuts/seeds/etc (and then proceeded to use the food saver and glass jar attachment before freezing). The hard part about this is that the jars take up a lot of room in the freezer. As such, I now have a second large freezer (pictured above) and it was worth every penny because I store so much in there. I’m able to buy in bulk, save money, and freeze it all to preserve freshness.
Bottom line – I love my FoodSaver for freezing raw foods! In fact, my mom froze individual slices of my raw vegan cheesecake OVER A YEAR AGO using her FoodSaver, using the FoodSaver bags and sucking out as much air as possible without smishing the dessert (like my use of a technical word “smish?” – ha ha). Anyway… it tasted as delicious and fresh as the day I made it. Talk about some longevity! Heck… get a FoodSaver and make your holiday desserts now! Be prepared and save yourself time during the busy holiday season. :)
Now, all that talk about the lovely FoodSaver doesn’t mean that I don’t successfully freeze without a FoodSaver. I do! When I know I’m going to consume something within a month’s time or so, for example with raw desserts like cookies, chocolates, cheesecakes, etc… then I just slice it into individual servings (or create the individual cookies or chocolates) and freeze them in glass jars or glass square storage containers (my mom scored some of these at Costco for me recently – they have plastic lids, but that’s okay for me because the food isn’t touching the lid). It’s true that sometimes I end up using plastic containers, ICK!, but I try to stay away from it as much as possible. I’m still building up my supply of glass storage containers. It’s taken time to build an awesome Raw food kitchen, but it’s been worth every bit of the investment. It’s my family’s health after all.
2) What are the best Raw vegan foods to freeze?
A good rule of thumb is knowing that the higher the fat content it has usually means a better freezing experience. Therefore, if I’m freezing a fat free soup or dressing, then it might get some crystals on it over time, and it might not taste as good as it would fresh… but it’ll still be pretty good. In my opinion, I’d rather use a dressing on my salad that was frozen then thawed (but was still Raw vegan and pure), than to use a bottled dressing that underwent pasteurization and has shelf-life extending ingredients in it that I probably can’t pronounce anyway.
3) What about the vitality of my Raw food after it’s frozen?
It’s probably true that I lose some of the vitality of the food when freezing, but probably not nearly as much as when cooking. Freezing raw foods is a great option because if there is some nutrient loss (anywhere from 5-30% I’ve heard), I’m still getting tons of nutrition. And, add that to the fact that my life is easier, I’m less stressed and more organized, I save money, and I’m eating less cooked food because I have a freezer stocked full of delicious Raw foods… it’s a win-win all around.
In fact, the “fresh” produce I buy that sits in my refrigerator… well, that is also losing nutrition over time. It’s for this reason that some people believe that buying a bag of frozen organic berries (or other fruit) has more nutrition than fresh fruit from the produce department. The philosophy is that the (frozen) fruit was picked at its ripest and then frozen immediately to prevent nutrient loss that can occur from shipping to sitting in a large produce cooler at the store to sitting on the shelf waiting for you to buy it to transferring it home and then sitting in your refrigerator there, too. Note: Frozen veggies from the store are another story, because they have almost always been blanched before freezing, still studies show that not all of the nutrients are lost.
So… what do I do?
I cover all of my bases. I buy fresh and frozen organic fruits and I buy fresh vegetables. I get most of my fresh produce from the farmer’s market because locally grown is very important. And, while I eat most of my foods fresh, I like to keep a steady supply of Raw vegan foods frozen to make my life easier.
The following blog post is for people living in the Phoenix area. As many of you know, I love visiting the Road Runner’s Farmer Market because my favorite farmer, Doug (that’s Doug in the picture), is there selling his super fresh, delicious, certified organic produce. (Read about my experience with Doug’s food here.)
Doug emailed me this week tossing around the idea of possibly starting an organic CSA (Community Supported Agriculture). I was stoked at the thought of this. Well… he asked me to try and gauge whether people I know locally would be interested in this. Here is what he had to say:
UPDATE! The CSA that was started is no longer, sadly. However, they do offer a Discount Club and the details are here.
Today started out with me jammin’ out to Lenny Kravitz (hope my neighbors didn’t mind – ha ha) while drinking a Green Smoothie recipe, Chlorophyll Rich Pineapple Smoothie( 1/2 cup water, 2 cups pineapple, chopped, 2 cups yellow bell pepper, chopped, 1 banana, peeled, 1 1/2 tablespoons Amazing Grass Wheat Grass Powder. The yield was about 3 cups of green goodness. After drinking that and dancing to Lenny, I was ready to tackle the day.
Sometimes I’m asked about what supplements we take. Yes, I have a great, balanced diet, but there are some things that I feel are needed in supplement form… sometimes daily, sometimes not.
In addition to a B12 supplement, we also take a vegan DHA supplement (a building block for brain and retina tissue, especially important for pregnancy, infancy (through breast milk), and old age. It’s also been noted for helping people with depression, which I am not depressed, but thought I’d pass that information along. For information about this, click here.
On occasion, we take a probiotic by Dr. Ohhira’s. Gotta have lots of friendly bacteria for a healthy body!
And, for the first time, I’m trying some Vitamin K2 (for bones and teeth). I learned about it from Shazzie’s latest book, Evie’s Kitchen. Let me just take a moment to say… this book is great. I loved reading it. It’s great for anyone with (or without) kids, or for anyone who is family planning right now. The recipes use metric amounts, so that means having to convert them, but I’m sure it’ll be worth it. It’s filled with pictures and worth the price.